CHEESECAKE DE PIÑA COLADA | La tarta del verano | Delicious Martha
Aprende con este vídeo cómo preparar de forma sencilla y paso a paso esta deliciosa tarta de queso de piña colada.
A continuación encontrarás los ingredientes de la receta, y también al final del vídeo.
Cualquier duda que te surja, déjala en los comentarios y te contestaré lo antes posible.
Si quieres una explicación más detallada de la receta, la encontrarás en deliciousmartha.com
Ingredientes:
*Es importante cocer la piña como indico. De lo contrario, no quedará cuajada.
Para la base:
- 100 gr. de galletas
- 15 gr. de coco rallado
- 80 gr. de mantequilla
Para el relleno:
- 250 gr. de queso crema
- 400 ml. de leche de coco
- 1 cucharada de ron (opcional)
- 350 gr. de puré de piña (es importante cocerlo en el microondas o al fuego para eliminar la bromelina, que hace que la gelatina no haga su efecto)
- 200 gr. de leche condensada
- 9 hojas de gelatina (de 2 gr. cada una), pueden ser 7, pero quedará menos cuajado
Para decorar:
- escamas de coco
- coco rallado
- physallis
Si te ha gustado la receta, regálame un Like ;) y compártela en tus redes sociales usando el hashtag #DeliciousMartha.
¡Y no olvides suscribirte y hacer click en el símbolo de la campanita para no perderte ninguna receta!
Puedes seguirme también en:
deliciousmartha.com
Facebook:
Twitter:
Instagram:
Y recuerda que ya está a la venta el libro de Delicious Martha, lo puedes encontrar aquí:
Pina Colada Cake
This Pina Colada Cake is delicious and an easy poke cake that will transport your taste buds to the tropics!
Piña Colada Icebox Pie | Southern Living
This luxurious dessert has a nutty shortbread-and-coconut crust, a pineapple custard layer, and a creamy coconut whipped cream.
Get the recipe:
Ingredients:
2 cups pecan shortbread cookie crumbs (about 16 cookies); 1 cup sweetened flaked coconut; 1/4 cup butter, melted; 1/3 cup sugar; 2 tablespoons cornstarch; 1 (8-oz.) can crushed pineapple in juice; 1 (8-oz.) package cream cheese, softened; 1 1/2 cups cream of coconut, divided; 2 large eggs; 1 cup whipping cream; Garnishes: lightly toasted shaved coconut; pineapple wedges; fresh pineapple mint sprigs
Want to see more Southern Living videos? Subscribe to our channel! -
In 1966, Southern Living was created to highlight the beauty and culture of the growing South. In the decades since its inception, Southern Living, published monthly, has become one of the largest lifestyle magazines in the country. With characteristic Southern hospitality, Southern Living is committed to sharing the region we love with our readers, no matter where they may live.
Subscribe to Southern Living Magazine:
Like us on Facebook:
Follow us on Pinterest:
Follow us on Twitter:
Follow us on Google+:
No-Bake Piña Colada Pie
Our piña colada pie recipe is non-alcoholic and heavy on tropical flavors! If you like pineapple and coconut, this recipe is for you. There’s NO baking or cooking involved, so all you have to do is a quick prep, let it chill then serve!
Ingredients
crust:
pre-made graham cracker crust
filling:
8 oz cream cheese, softened
1 cup pineapple juice
¼ cup cream of coconut
3.4 oz box instant vanilla pudding mix
½ cup finely chopped canned pineapple blotted dry
½ cup sweetened coconut flakes, divided
4 cups whipped topping, divided
¼ cup sweetened coconut flakes, toasted
Get the Recipe:
Pina Colada Refrigerator Pie
This Pina Colada Pie is a creamy, lightly sweetened, no bake pie recipe that is full of crushed pineapple, coconut, and rum flavoring. It is garnished with more whipping cream, cherries, and a sprinkle of toasted coconut. A perfect summertime dessert!
Find the printable recipe here:
Piña Colada Cheesecake- Foodie Files
Take your taste buds to paradise with this tropical Piña Colada Cheesecake! Enjoy this delectable dessert with friends and family, and for the adults, enjoy a splash of rum in the recipe, making it taste as yummy as the classic cocktail!
This recipe is from Julianne Bayer’s cookbook No Bake Treats! For more delicious desserts get the cookbook here! -
Read below for the recipe:
Servings: 8-10 slices
Ingredients:
For the crust:
11 oz (312 g) vanilla wafers
8 tbsp (115 g) unsalted butter
For the cheesecake:
24 oz (680 g) cream cheese, softened
½ cup (96 g) granulated sugar
3 tbsp (44 ml) heavy whipping cream
1 tbsp (15 ml) spiced rum, or 1 tsp imitation rum extract to avoid using alcohol
½ tsp coconut extract
2 cups (152 g) shredded coconut
For the topping:
1 cup (237 ml) heavy whipping cream
½ cup (65 g) powdered sugar
1 ½ cups (270 g) diced pineapples
14 to 16 Maraschino cherries for garnish
Preparation:
For the Crust:
1.) Prepare a 9 inch (23 cm) springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel
2.) Grind the wafers into fine crumbs using a food processor or blender.
3.) In a microwave-safe bowl, microwave the butter for 45 to 60 seconds until the butter is melted.
4.) In a separate medium-sized bowl, pour the melted butter into the crumbs and stir until there are no dry crumbs left.
5.) Pour the crumbs into your springform pan and press firmly into the bottom and up the sides to create a thick crust.
6.) Refrigerate the crust until the filling is ready.
For the Cheesecake:
1.) Beat the cream cheese on medium-high speed for 2 to 3 minutes until it’s light and fluffy.
2.) Slowly add the sugar into the cream cheese while beating the mixture.
3.) Next, add the heavy whipping cream, spiced rum, and coconut extract.
4.) Start with the mixer on low speed to incorporate the liquid into the cream cheese mixture and then increase the speed to medium-high.
5.) Beat on medium-high for another 2 minutes, scraping down the bowl as needed.
6.) Lastly, add the shredded coconut and mix it into the cream cheese until well blended.
7.) Pour the filling into the prepared crust
8.) Cover with foil and refrigerate for 4 hours.
For the Topping:
1.) Chill the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes.
2.) Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly.
3.) Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
4.) Remove the springform pan edge and use a large star tip to pipe the whipped cream on the outside edges of the cheesecake.
5.) Garnish with fresh pineapple when ready to serve.
6.) Top with cherries if desired.
Read more on our blog here! -
Shop all ITKWD here! -